Rhubarb Bread
Treat yourself to this tasty Rhubarb Loaf recipe ... this scrumptious quick bread is easy to make and bursting with fresh flavors!
Servings: 12 slices
Calories: 300kcal
Ingredients
- nonstick cooking spray
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 cup sour cream
- 2 large eggs
- 1 medium lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2 cups diced rhubarb
- ½ cup chopped walnuts (or other nuts, such as pecans)
- 1 tablespoon demerara sugar (optional, see note)
Equipment
- Mixing Bowls (medium and large)
- Whisk
Instructions
- Preheat oven to 350°F (175°C). Spray a 9x5-inch loaf pan with nonstick cooking spray (or grease with butter). Set aside.
- Whisk together flour, baking powder, cardamom, ginger, and salt in a large mixing bowl until thoroughly combined.
- In a separate medium-sized bowl, whisk together melted butter and granulated and brown sugars.
- Whisk sour cream, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla extract into butter-sugar mixture.
- Add butter mixture to flour mixture. Use a spatula to gently fold ingredients together, stopping when mostly combined (spots of flour should still be visible).
- Fold rhubarb and nuts into batter just until combined (do not over-mix).
- Spread batter in prepared loaf pan, lightly smoothing top.
- Sprinkle top of loaf with demerara sugar.
- Bake until well-browned and a toothpick inserted in center (and a few other spots) comes out clean, about 50 to 60 minutes.
- Let loaf cool completely before slicing. Enjoy!
Notes
When measuring the flour, use a spoon to add it to your measuring cup, then level off the top with a straight edge (such as a knife). Avoid scooping the measuring cup directly into the flour ... this compresses the flour, causing you to use too much.
I used light brown sugar, but dark brown sugar would also work.
Demerara sugar is a coarse brown sugar with large crystals. It gives the top of the bread a delicious, sweet crunch. Turbinado sugar would also work great. Feel free to skip the sugar if you can't find it.
This bread is really rich and dense. Beware of under-baking it. Your loaf should be well-browned when done. Make sure to use a toothpick to test it.
Check out the info before this recipe card for helpful tips, step by step photos, variations, related recipes, and more!
Nutrition
Calories: 300kcal
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